1. Wash the eggplants and cut them into hob blocks. What are hob blocks? Just look at the picture, it's very simple. Without peeling, eggplant peel contains a lot of anthocyanins, which is beneficial to the human body. Of course, if you feel unacceptable on the taste, you can also peel it.
2. Put it in a basin, add 2 spoons of salt, hold both sides of the basin with your hands, flip it a few times, let the salt evenly stick to each eggplant block, and marinate for half an hour.
3. Wash the tomatoes and cut into pieces.
4. Cut the green onions into chopped green onions, and cut the garlic into slices. Of course, you can also cut into minced garlic.
5. Pickled eggplant, squeeze out the water, and squeeze it hard. Think of the eggplant as your enemy (such as the leader who once gave you shoes, the colleague you had a holiday with, or the one who robbed your boyfriend and girlfriend Love rival hahaha), pinch hard! Look inside the pot, what's left is the black water of pickled eggplant.
6. Heat the wok and release the oil without too much oil. The amount of oil is enough as you usually stir fry, because the salted eggplant does not eat oil, almost at all. Add the chopped green onion and garlic slices in a hot pan and saute until fragrant. Add the eggplant and stir-fry slowly. Look, the eggplant is about to ripen and the amount of oil does not decrease at all, indicating that the eggplant has not absorbed oil.
7. Pull the sautéed eggplant aside. This is the advantage of using a pan. You don't need to put it out of the pan (I am lazy). Put the tomato cubes directly, add white vinegar and tomato paste, and stir-fry evenly.
8. Add sugar, add a little chicken powder or chicken essence, stir evenly, and you can put it on the pan!
9. Looking at this plate, it was red and shiny. In fact, it didn't use much oil, but it was so surprisingly delicious. Look, does it look super appetite?
Tips:Let me say a few more words. In the past, roasting eggplants had to be deep-fried, and the amount of oil exceeded the standard. This eggplant is salted and no longer absorbs oil, so this dish does not have to worry about the fat content at all. It can be eaten by anyone who wants to lose weight. The most important thing is that this dish is super delicious. It is not inferior to the deep-fried eggplant and used to mix rice with rice. It can be called "rice suffer".
